Emeril's New Orleans Fish House
Jean Paul Labadie will be directly involved with managing the kitchen, hiring new culinary staff, and introducing new entree items to the menu. 

Emeril's New Orleans Fish House Brings Jean Paul Labadie into the Kitchen

Aug 26, 2016 Industry News

Emeril's New Orleans Fish House announced Jean Paul Labadie as the new chef de cuisine. Chef Labadie brings more than 20 years of culinary experience to this position and rejoins the Emeril's New Orleans Fish House team after initially working at the restaurant in 1996.     

As chef de cuisine, Labadie will be directly involved with managing the kitchen, hiring new culinary staff, and introducing new entree items to the menu.            

"I am honored to be back working for Chef Emeril Lagasse in one of the greatest restaurants on the Las Vegas Strip," Labadie says. "I look forward to bringing Emeril's New Orleans hospitality and the best cuisine to our guests."    

Labadie studied hotel and restaurant management at Iowa State University, eventually transferring to and graduating from Western Culinary Institute in Portland, Oregon. In 1996, Labadie began working under acclaimed chef and Food Network personality, Emeril Lagasse, as a cook for his self-titled restaurant in New Orleans. From there he moved to Las Vegas where he was named sous chef at Emeril's New Orleans Fish House in the MGM Grand. Soon after being promoted to chef de cuisine, he was  tapped to open Lagasse's newest venture Table 10 in The Palazzo Resort & Casino. Most recently he was the chef de cuisine at Searsucker at Caesars Palace.

Labadie was also featured on and won "Extreme Chef" on Food Network and served as a judge on "Throwdown with Bobby Flay."

"We are thrilled to welcome Chef Jean Paul back to Emeril's Fish House," adds Mike Olsen, director of operations for Emeril Lagasse's Las Vegas restaurants. "His experience and history with Emeril's restaurants makes him a great addition to our culinary team."

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.